Jalapeño
Cheddar Sausage
Set your meat weight and everything scales. Every ingredient is a percentage of total meat weight — edit any of them on the fly, and reset when you have gone too far.
Percentages are by total meat weight. Heavy cream is measured by volume — its percentage reads as millilitres per 100 g of meat.
Cure safety. Prague #1 is 6.25% sodium nitrite — the default 0.275% lands at roughly 156 ppm, the USDA maximum for this style. Always weigh cure on a gram scale, never by volume, and mix thoroughly so no link gets a hot spot.
Salt runs high at 1.79%. Fry a test patty before you commit a batch, and taste for salt again if you push the MSG up.
Cheese and cream are deliberate. Cheese sits at 15%, and the cream is double the usual — a thinner paste coats the meat far better. A half cream / half water cut is the next thing to try.